This picnic-perfect layered raspberry & peach crisp is bursting with sunny, summer, tart and sweet flavors. Who knew cardamom and peach were simply made for each other!?
Layered Raspberry & Peach Crisp
I have never made a crisp in jars before! I usually use them for portable cheesecake desserts, but I really, really wanted to make a portable peach dessert for a Prospect Park picnic.
I’m so happy with how it turned out! And guess what! Even though I didn’t serve these till the end of the day, I was able to serve them warm!
Make sure to leave a little room for fresh or ice cream at the top! 😉
I baked them before I left, and packed them in a thermal bag that helped to keep them hot! It’s really the best way to serve them.
They’re yummy when they’re cold, but they’re out-of-this-world when they’re warm!
If you make these ahead of time and want to reheat them perfectly before you serve them, pop them in the oven at 250 F. for 45 minutes.
How to Make Layered Peach & Raspberry Crisp – Step by Step
1. Preheat oven to 375 F. Chop peaches into tiny pieces and add to a mixing bowl. Squeeze lemon over the peaches and pour in the white sugar, cornstarch, cardamom and cinnamon. Gently mix them together.
2. Add granola, flour, butter and brown sugar to another mixing bowl. Mix everything together with your hands.
3. Fill ⅓ of the cups with peaches and raspberries (you don’t need to coat them in sugar), then spoon a layer of your crumble dough on top. Gently press. You’re going to bake the first layer, then add more later. Add cups to the oven and bake for 20 minutes. Carefully remove cups and add more peaches and raspberries.
4. Add 1 more layer of crumble dough over the fruit and bake for 30 more minutes. Remove and replace the tops.
Serve nice and hot!
I love making desserts that are easy to serve at garden parties or picnics with as little fuss (and paper plates) as possible. Here are a few ideas for your next picnic!
A Few Other Easy-to-Serve Dessert Recipes
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Layered Peach & Raspberry Crisp
Ingredients
- 4 large peaches white and Jersey
- 6 oz raspberries
- ¼ tsp. cardamom
- ¼ tsp. cinnamon
- ¼ cup white sugar
- 2 tsp. corn starch
- 1½ cups granola preferably with berries
- ¾ cup flour
- 4 oz. butter softened
-
juice from 1 lemon
- ¾ cup dark brown sugar
Instructions
- Preheat oven to 375 F.
- Chop your peaches into tiny pieces and add to a mixing bowl.
- Squeeze lemon over the peaches and pour in the white sugar, corn starch, cardamom and cinnamon. Gently mix together.
- Add granola, flour, butter and brown sugar to another mixing bowl. Mix everything together with your hands.
- Fill ⅓ of the cups with peaches and raspberries (you don’t need to coat them in sugar), then spoon a layer of your crumble dough on top. Gently press. You’re going to bake the first layer, then add more later.
- Add jars to the oven and bake for 20 minutes.
- Carefully remove jars and add more peaches and raspberries.
- Add 1 more layer of crumble dough over the fruit and bake for 30 more minutes. Remove and replace the tops.
Cheryl
I love everything you do! You are a marvel! I’m trying this today because it’s summer and peaches are glorious right now.
P.S. There’s a little typo in step 2. Flour not flower.
Thanks for all you post!
Genevieve Morrison
Thank you Cheryl! Going to fix that typo now!